On the Flip Side//The other half of our current Bon Bon Menu//By the time we get these exactly where I want them we will be on to the next menu with all new flavors/ On the flip side we will then have 8 more great fillings, recipes, techniques, designs and textures to add to my collection and co-workers can keep to learn from/ We, as a team have to fail sometimes twice sometimes twenty times to get what we want to achieve out of a project/ Fail in front of each other, fail in front of others//It takes confidence to fail//On the flip side we become self aware and original and co-workers can see directly the struggle and process that it takes to achieve something you deem as of high quality and flavor/ It is important to see and absorb that struggle/Enjoy being part of that process/ On the flip side I tell them to stop being content with just being good and see what it takes to get better///#bonbon#teaching#chocolate#inspiration#teacher#texture#utah#montage#flavors#valrhonausa#chocolatier#flipside#original#hotel#focus#fail#pastry#pastrychef#pastrylife#persistence#patience